World Flavors Cookbook

Ragu alla Bolognese

The slow-cooked meat sauce of Bologna — veal, pork, and beef with wine, milk, and a whisper of tomato, served with tagliatelle.

Cuisine: Italy

Ingredients

• 200g minced beef
• 200g minced pork
• 100g pancetta, finely diced
• 1 onion, 1 carrot, 2 celery stalks
• 150ml dry white wine
• 150ml whole milk
• 200g canned tomatoes
• 3 tbsp olive oil
• Salt and pepper
• 500g fresh tagliatelle or pappardelle

Instructions

1. Soften onion, carrot, and celery (soffritto) in oil 10 minutes.
2. Add pancetta and cook 5 minutes.
3. Add meats and brown well, breaking up clumps.
4. Add wine and cook until evaporated.
5. Add tomatoes and a splash of milk. Simmer on very low heat 2-3 hours.
6. Add more milk partway through. The sauce should be pale and rich, not tomato-red.
7. Toss with fresh tagliatelle and Parmesan.